News & Updates

A great article “Winning Game” about FHFH on the mid-shore of Maryland was published in the The Star Democrat January 13 and includes comments from FHFH chapter coordinator Amy Cawley and some participating butcher shops!  

Amy Cawley, chapter coordinator for Mid-Shore FHFH, grew up on a grain farm near Denton and has been the Farm to Food Bank coordinator for the Maryland Food Bank’s Eastern Shore branch in Salisbury for almost eight years. 

To read this great article CLICK HERE.

“For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, ….”    Matthew 25:35   
​
Resolving to Be a Positive Change Maker in 2019  
 
The word “resolve” is defined as “to decide firmly on a course of action.”  The beginning of a new year is a chance to make resolutions that bring about positive changes. Sometimes you give up an old habit or you start something new. 

One great resolution is to get involved with a charitable organization such as FHFH. It will not only make a positive difference in your life, but also in the lives of people struggling with hunger in your community. And if you get involved with FHFH along with other members of your family or your friends, you can strengthen those relationships by working together with the common goal of ending hunger in our country.
 
There are many ways you can get involved with FHFH:

• Start a new FHFH chapter in your area by becoming an FHFH chapter coordinator.
• Volunteer to help with an existing FHFH chapter.
• Donate deer, elk or livestock to a participating FHFH meat processor.
• Give a financial gift to help pay the meat processing costs of donated deer, elk and livestock.
• Have a Facebook fundraiser for FHFH.
• Share FHFH and our mission on social media (Facebook and Twitter).

We look forward to a new year and continuing our resolve to end hunger.
 
On behalf of FHFH and all those in our country suffering from hunger, we THANK YOU for your generous support!

​​Sincerely,

  

Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry

Venison Chili
By Bobbie Jo Wasilko
He Hunts She Cooks
Serves 6

Venison Chili is great for game day or any day!  I’ve created this recipe to be a bit more mild than the “three alarm” type, but you can add as much heat as you like.  Make this chili the day ahead and let the flavors really come together for a “winning” combination of spicy, savory, smokey and sweet!

Ingredients

• 3 lb. Venison Bottom Round (*you can also add 1 pound of ground wild game sausage, if desired)
• 3/4 pound Bacon, cut into 1 inch pieces (lardons)
• 1 large Onion, chopped
• 16 ounces Tomato Sauce
• 28 ounces, Canned Diced Tomatoes
• 7 cloves Garlic, minced
• 1-1/2 cups Beef Stock
• 1 cup Beer (I used Tecate Mexican Beer)

Dump #1: Mix

• 2 tbs. Onion Powder
• 2 tbs. Dried Oregano
• 2 tsp. Kosher Salt
• 1 tsp. Black Pepper
• 1-1/2 tsp. Smoked Paprika
• 1-1/2 tsp. Pasilla Chili Powder
• 1-1/2 tsp. California Chili Powder
• 1-1/2 tsp. Cayenne Chili Powder

Dump #2: Mix

• 7 Tbs. Prepared Dona Maria brand Mole, from an 8 ounce jar (substitute 6 ounces 70% dark chocolate)
• 4 Tbs. Brown Sugar
• 3/4 tsp. Ground Cumin

Instructions

• Bring the Venison to room temperature, 1 hour before cooking.
• Cut the venison into 1 inch cubes, and season with salt and pepper, and set aside.
• Cut bacon into 1 inch pieces (lardons) and sauté in a large pot until crispy.
• Remove the bacon to a plate and leave the drippings in the pot.
• Add the cubed venison, a few at a time, and brown over medium-high heat.
• Once all the venison is browned, remove it to a bowl.
• Add the chopped onion and garlic to the pot and sauté over medium-heat for 3 minutes.
• Add the browned venison, bacon lardons, tomato sauce, diced tomatoes, beef stock, beer and spice dump #1 to the pot and give it a stir.
• Turn the heat down to it’s lowest setting and simmer, covered with a lid, stirring occasionally for 2 hours.
• Check it after 2 hours for tenderness, it should begin breaking down a bit.
• Add spice dump #2 and stir.
• If it looks like there is too much liquid, leave the lid on half way to reduce.
• Continue simmering for another 2 hours, stirring occasionally.
• You want the liquid to reduce to thicken the chili, but not to the point of being dried out.
• Refrigerate the chili for at least 24 hours, before serving to allow the flavors to really meld into the chili.

Notes

Add any toppings you like and serve with a side of beans and your favorite cornbread!

*1 pound of ground wild game sausage can be sautéed along with the venison.

Sarah in Ohio donated an 8-point buck she got during muzzleloader season to FHFH to feed the hungry!  Her father has donated deer to FHFH for many years. 

​Thank you Sarah for caring and helping to feed the hungry!

Thank you FHFH coordinator Doug Martin and the hunters of North Central Indiana for providing nutritious meat to groups like ​Bona Vista Programs, Inc.​ who provide services to many children and adults in their community!

Last year, the North Central Indiana FHFH chapter donated the processed meat from six deer to Bona Vista to distribute to those who live in their group homes and supported living homes.  This year, North Central Indiana FHFH donated meat from eight deer! 

An article about the impact of meat donations from FHFH to Bona Vista Programs, Inc. was featured in the Kokomoperspective.com on January 2, 2019.  The article stated, “Do you know what kind of impact that has on the budget?  That doesn’t even take into account the warm and fuzzy impact it leaves on the hearts of those receiving it when they know that someone did that just for them.  It’s priceless.“  “We are so thankful! It is people like Walker, his friend, Doug Martin and others involved with the organization who make a difference in the communities where they live.”  CLICK HERE to read the full article.   

​Black Fork Farmers and Hunters Feeding the Hungry and Pinhook Meats, LLC provided over 3,600 servings of nutritious meat to the hungry of Ashland and Richland Counties in Ohio!  Nine hundred pounds of deer meat was split between two local food pantries.  Hillsdale Cares in Ashland County received half and Lucas Area food pantry in Richland County received the other half.
​
A big thank you to Darrell Christine, the hunters who donated their harvest and to Pinhook Meats LLC for all the hard work they put into processing the meat. 

North Atlanta FHFH (GA-12) donated venison to the
Athens, Georgia Salvation Army.  Carson Saville, chapter coordinator for North Atlanta FHFH, helped make venison chili.

​Venison was also donated to the

 Norcross Cooperative Ministry Food Pantry.

Thank you Carson for helping make venison chili and thanks to everyone who made the donations of venison possible!

FHFH welcomes to our team:

Weston Sinn as the new Chapter Coordinator for Buckeye Area FHFH in Ohio.

• You can find Weston and the rest of our local Chapter Coordinators by CLICKING HERE. We encourage you to reach out and support them!
  

Saunders Processing as a new participating meat processor in Troy, North Carolina.

• If you would like to donate deer or livestock to FHFH, please CLICK HERE to find a participating FHFH meat processor. 

Venison Barley Stew
By Bobbie Jo Wasilko
He Hunts She Cooks
Serves 6

A hearty stew for hearty appetites and cold weather! 
I have everything in this stew but the kitchen sink. 
​A dollop of horseradish cream and hot homemade bread makes this dish complete.
 
Ingredients:

• 2-1/2 pounds venison shoulder, cut into 1 inch pieces (substitute elk, moose, caribou, antelope, or bear)
• 1 large onion, chopped
• 2 carrots, cubed
• 1 celery stalk, cubed
• 1 leek, white and light green parts only, chopped
• 5 cloves garlic, minced
• 2 tbs. tomato paste
• 2 tbs. anchovy paste
• 1 tbs. garlic powder
• 1 tbs. onion powder
• 1 tbs. Kosher salt
• 1 tbs. fresh cracked pepper
• 5 fresh thyme sprigs, leaves only
• 2 bay leaves
• 1-14 ounce can crushed tomatoes
• 9 cups venison or beef stock ( I used 5 tbs. More Than gourmet venison Demi-Glace mixed with 9 cups water)
• 1 cup Pinot Noir red wine (cheap stuff will do)
• 1/2 cup pearl barley, uncooked
• 7 honey gold potatoes, skin on cubed, placed in a bowl of cold water until ready to use (keeps them from turning brown)
• 1/2 cup frozen petit white corn
• 1/2 cup frozen peas
• 2 cups chopped kale
• Canola oil or grape seed oil for sautéing

Instructions:

1.Cut shoulder meat into 1 inch pieces, season with salt and pepper and sit aside while prepping other ingredients

2.Heat a large soup pot with a few tablespoons of oil and heat on medium-high

3.Add the pieces of meat, a few at a time to the pot and brown (don’t over crowd the meat)

4.Remove the browned pieces to a bowl

5.Continue adding the meat, a few at a time until the pieces are browned

6.Add a bit more oil if needed and add the onion, carrot, celery, and leeks, and minced garlic and sauté for 5 minutes

7.Add the meat back to the pot with the vegetables

8.Add the tomato paste, anchovy paste, garlic powder, onion powder, Kosher salt, pepper, thyme leaves, bay leaves, crushed tomatoes (with juice), venison (or beef) stock, and red wine

9.Bring the pot to a boil, then turn down to low heat

10.Partially cover the pot with a lid and keep on a very low simmer for about 2-3 hours

11.Once the meat is becoming tender, add the pearl barley and simmer another 1-2 hours, stirring on occasion so the barley doesn’t lump up or stick to the bottom of the pot

12.Turn the heat to medium-high and add the potatoes, corn, peas, and kale and cook until potatoes are fork tender

13.Mix a few tablespoons prepared horseradish with 3 tbs. cream and top with soup if desired

Notes:
This stew can be canned in a pressure canner for longer shelf life… although it tastes so good, it will be a challenge to keep on a shelf!!